West Indian style bangers and mash

You British foodie purists will probably say this is blasphemy, but we dabbled with the good ol' classic bangers and mash. Well, it has elements of the classic, but in fact if you dissect it, it actually contains none of the essential ingredients. There is no meat for one. Or [much] potato. Or gravy really.... but it does shout comfort food, and my goodness does it taste good.

It's not a looker, but it doesn't half pack in some great West Indian-esque flavours. Enjoy!

West Indian style bangers and mash

Serves 3
'Chorizo' style smoky spicy sausages:
115g dried sosmix (e.g. Granose)
2 cloves garlic
1 tsp smoked paprika
1 tsp chilli flakes
2-3 sprigs thyme

Roasted butternut squash mash:
1 butternut squash
2 red skinned potatoes
Olive oil
Salt and pepper
Butter (optional)

West Indian coconut gravy:
1 onion
2 garlic cloves
Coconut cream
1 tsp chilli flakes
1 veg stock cube
5-6 sprigs fresh thyme

Steamed broccoli with toasted soya cumin mixed seeds:
1 Broccoli head
Large handful mixed seeds (sunflower, sesame, poppy, linseeds, whateve you have on hand)
Soya sauce
1/2 tsp ground cumin

1. Turn the oven onto 220 degrees.
2. Peel and chop the butternut squash into 6-8 lenghways pieces. Deseed.
3. Place on a baking tray and drizzle with olive oil and salt
4. Place in the oven and cook for 40 minutes, or until soft and slightly charred in places
5. Meanwhile, add the sosmix to a bowl. 
6. Chop the garlic and add, along with the thyme leaves, chilli and smoked paprika. 
7. Follow the packet instructions for amount of water needed, stir and leave for 3-4 minutes
8. Finely chop the onion and garlic for the gravy, and add to a pan on a medium heat with a splash of olive oil. Cook down to soften the onions, about 10-15 minutes.
9. Add the stock cube, chilli flakes, thyme and coconut cream. Add a splash of water to thin the gravy out. 
10. Place on a low heat to thicken and let the flavours develop
11. Roll sosmix into 12 chipolata style sausages. Place in a frying pan with a splash of olive oil and fry, turning occasionally.
12. Bring a pan of salted water up to a boil. Peel the potatoes, chop and add to the pan. Boil for about 10 minutes.
13. Place a steamer over the potato pan. Chop the broccoli into florets and steam for 8-10 minutes.
14. Heat a dry frying pan over a medium heat. Add the seeds to the pan and toast for 2-3 minutes. Add cumin powder and a splash of soya sauce. Take off heat and set aside. 
15. Once the squash is done, place in a bowl and mash with the potatoes. Check seasoning and add olive oil/ butter for richness.
16. Plate up the squash mash, sausages, broccoli and seeds.

Spring green soup

This was meant to be just a standard pea and mint soup, but I kept on finding other green things to stick into it. I wanted to up the protein to make it a meal so I threw in some edamame beans, and some mung beans I had started sprouting a couple of days before. All in all a satisfactory healthy green soup. Really quick to make and full of nutrients.

Spring green soup

 Serves 2

1 garlic clove

1 veg stock cube

100g frozen petit pois (or garden peas)

Handful spinach

50g frozen podded edamame beans

30g sprouted mung beans*

3 tbsp creme fraiche (or can use soya/greek yogurt)

Handful fresh chopped chives

Handful fresh chopped mint

Salt and pepper

Chive flowers and mint leaves to garnish

1. Place a saucepan on a medium heat. Finely chop the garlic and add to the saucepan along with the stock cube and about 300ml water
2. Add the edamame and mung beans to the stock and cook for 3-4 minutes
3. Turn down the heat so the water is at a simmer. Add the petit pois, mint and spinach and cook for a further 4-5 minutes
4. Add the chives and creme fraiche (or alternative)
5. Heat gently for 1-2 minutes
6. Check seasoning and add salt and pepper if needed
7. Whizz up using a hand blender or food processor
8. Garnish with chive flowers, mint leaves, chives or more creme fraiche

*To sprout mung beans, soak however many you want in a bowl of cold water overnight. In the morning, drain the water off, rinse the mung beans in the bowl and cover with a plate. Each morning, rinse the mung beans so they are damp but not sitting in water. Within 2 days you should see the beans bursting out of their casing. They should keep on growing into beansprouts in about a week. Great in salads, soups, stir frys, curries, anything. AND they are AMAZING for you.